Forage for wild garlic and make a delicious, nutritious pasta in a few minutes! '00' flour is the right one to use, but I make this using Shipton Mill organic white bread flour and semolina and it works just fine in a pinch - no pasta machine required!
1–2 big handfuls wild garlic, washed thoroughly. Baby leaf spinach will work fine too.
150g ‘00’ flour OR 100g white bread flour and 50g semolina (and more to roll)
Warm water to bind - the quantity depends on how 'wet' your wild garlic is, but will be somewhere around 50ml
Pinch of salt
1. If you have a food processor, throw everything in and work until you have a soft, non-sticky dough. You'll need to run the processor for a minute or so to really blend in the wild garlic. If you're making it by hand, chop the wild garlic very finely, and prepare in a large bowl.
2. Turn out onto a flour-sprinkled work surface and knead for five minutes until the dough is soft and pliable. Wrap in a plastic bag/clingfilm and place in the fridge for 20 minutes - 1 hour.
3. Turn out onto a freshly floured surface, rub your rolling pin with flour and roll the dough, flipping it over and sprinkling with flour/semolina at several intervals to stop it from sticking.
4. Roll out thinly and cut into strips (wider for pappardelle, narrower for tagliatelle) or cut circles and pinch the centres together to make a simple farfalle (bows) - kids love doing this.
5. At this point, you can cook it in a large pan of salted water on a gentle,rolling boil, or dry it thoroughly over 2 days to store in an airtight container for up to a month (or longer, I'm erring on the side of caution, but with all the moisture removed, it will store well*). Fresh pasta will cook in just under a minute, dried pasta in around 7 - 8 minutes.
6. Serve with a shower of freshly grated parmesan, black pepper and your favourite sauce.
*Photo shows little tangles of pappardelle, drying to be stored in portion sizes
Added by: R R
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